Sunflower Seed and Sun-dried Tomato Pâté (learnrawfood.com )

1 cup soaked sunflower seeds

1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon crushed garlic

1/4 teaspoon salt

Dash cayenne

1 tablespoon minced red or green onion

2 teaspoons minced fresh dill, basil, or parsley

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Not Tuna Pâté (learnrawfood.com )

1/2 cup soaked sunflower seeds

1/4 cup soaked almonds

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt

1 1/2 tablespoons minced celery

1 tablespoon minced onion

1 tablespoon minced fresh parsley

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.